Monday, May 14, 2012

MDA's Lemon Parsley Brisket

I’ve had my slow cooker for a couple of months now, and I’m mostly upset that I didn’t purchase it sooner.  It is the best!  I had some leftover pulled chicken and pulled pork the other day that I wasn’t able to pass off as burrito bowls any longer (husband said, “No more this week!”).  So I made tortilla-less soup, slipped in the leftover meat, and just like that a new recipe using leftovers was created.

I love using leftovers in creative ways.

But we’re not here to talk about my frugality in tricking the spouse into eating food he previously refused; we’re here to talk about brisket.

The recipe for this meal is at Mark’s Daily Apple and it reminds me of an Italian recipe I saw one time wherein flank steak was marinated in a paste of garlic and lemon, grilled, and served with an Italian salsa verde.  This brisket is informed by this flavor combination. 

My hand-dandy tool to smoosh the garlic and salt.

The recipe is written for the brisket to be roasted in the oven, but I opted for my slow cooker because:

·         Slow-cooking meat is nutritionally superior to fast-cooking meat

·         It’s hot already in Austin, so the oven stays off! (at least for long periods)

·         I’m decreasing the cost-per-use ratio of the slow cooker.

Here’s a picture of the seared meat before the cooker is on; this is a 2 ½ pound slab of meat:

And here’s a picture before I stick my fork in:

Do give it a try!

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